Hawaiian Chicken Salad With Honey Lime Vinaigrette Recipes

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Steps:

• HAWAIIAN CHICKEN SALAD:.
• Preheat broiler to High with rack 6" from the element.
• Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
• Drain on paper towel-lined plate.
• Slice top 1/3 off the baguettes and remove the bread inside. Cut the baguette into 4 equal portions and the remaining half into 2. Brush each piece with 1 T oil, season with salt and pepper, and broil on baking sheet until toasted, 2-3 minutes.
• Mince cilantro, mint, ginger and lime juice in food processor. Add mayonnaise, yogurt; pulse to combine. Season with salt, pepper and crushed red pepper flakes, if using.
• Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
• MAKE VINAIGRETTE:.
• Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
• Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
• TO ASSEMBLE SANDWICHES:.
• Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
• Garnish with red bell pepper.

Steps:

• In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.